1. Panir(Cheese) -- 1 Kg
2. Milk -- 1 Cup
3. Broken Dry Ginger -- 10 gm
4. Aniseeds(whole) -- 10 gm
5. Salt to taste -- 1 to 2 tsps
6. Asafoetida -- a pinch
7. Turmeric -- 2 tsps
8. Curd -- 1 cup
9. Aniseed Powder -- 2 tsps
10. Ginger Powder -- 1 tsp
11. Mustard oil -- 1 tsp
12. Cumin Seeds -- 1 tsp
13. Cloves -- 3 nos
14. Caraway Seeds -- 1/2 tsp
15. Garam Masala -- 1 tsp
16. Green Cardamom -- 6 nos
17. Black Cardamom -- 1/2 tsp
18. Cinnamon -- 1/2 tsp
19. Black Pepper Powder -- 1/2 tsp
Method:
Dice the Panir with a sharp knife into about 3/4"
cubes.
1.Deep fry the diced Panir in Mustard oil in a Kadai on medium heat.
Fry them
till the edges become ittle brown.
2.Take out the fried Cheese from the oil. Remove the Kadai from the
stove.
3.Take a thick Pan or Patila of about 3 litres capacity. Put a Litre
of water and add the fried panir to it. Add Milk, broken Dry
Ginger,Turmeric, Salt and half a pinch of Asafoetida. Boil this for
half an hour
4.Strain the Soup through a cloth and keep it in a bowl. Take out
the Panir pieces into another bowl. Throw away the boiled Ginger,
Aniseeds and other sediments left in the cloth.
5.To the strained Soup, add the Curd, Aniseed and Ginger Powder. Mix
well with a spoon. Pour this into the Patila. Resume heating it and
keep on stirring so that the
Curd does not crack and separate,till it comes to a boil. Add the
boiled Cheese pieces, and let it boil for another 20 minutes.
6.Put some oil in the Kadai and add Cloves, Cumin Seeds, and the
remaining half pinch of Asafoetida. Stir till the Cumin Seeds and
Cloves get a little fried and add this oil along with the Spices to
the boiling Panir. Stir and let boil for five minutes more.
7.Add Caraway Seeds, Green Cardamoms, Black Cardamom, Cinnamon,
Black Pepper Powder and the Garam Masala.Mix gently and cover it
with a lid, simmer on very low heat for another 10 minutes.
'Chamani Qaliya' is ready. Serve it on hot Plain Cooked Rice.
.
